<<Disclaimer: Verify this information before applying it to your situation.>>

Dear All,

Further to Kemp's interesting posting, there is also the
point as to how much gluten is ingested per day by the
individual from all sources.  If one uses enough CA
purified wheat starch, then it is possible to come up to
levels which would be expected to show some effects.  We
are talking of a few milligrams per 100 grams of flour.  An
Italian study showed actual mucosal changes (visible under
the microscope) at 100 mg per day.  If you eat large
amounts of bread cakes and pastries, you can approach this
level, especially if you have other unknown small intakes
of gluten.

The advantage for most of us in the UK is that we obtain
our flour on prescription, from the local chemist's shop.

My wife and I have been having a near war with a local
supermarket which persists in putting a GF bread mix (fully
GF without any wheat flour) in the middle of the
bread-flour shelf (highest gluten flour in the shop !! :-(.

Despite our spelling this out over and over, they STILL
have not got the message.  Clearly contamination is a real
possibility in such circumstances.  A local health food
shop puts spelt flour in the middle of its GF display and
so on.

Clearly, the possibility that GF materials are contaminated
when treated like food, is very much higher than when
treated like medicine, as it is in this country and this is
an important issue which needs consideration.

Best regards and happy Easter

David

David J Walland
University of Bristol Radiation Protection Adviser
[log in to unmask]
Tel +44 (0)117 928 8323
Fax +44 (0)117 929 1209

-------------------------------------------------------------------------
Support the Jubilee 2000 movement.  Remove the debt burden
from third world countries.  See http://www.cafod.org.uk/petition.htm